Thursday, July 31, 2003

Wilted Greens w/ Chipotle Cream Sauce(heat the oil and add onions and garlic, cook for 5 minutes on med low. Wilt the greens about 3/4 the way, then add 1 cup of the chipotle cream sauce -- 1/2 block of soft tofu and 1/2 cup soy milk with one or more pieces of chipotle (in adobo) in the blender or hand mixer -- reduce liquid about half way, season w/ salt and serve hot).

Eggplant Parmesan
(salted eggplant, drained and rinsed -- dregged in flour, then a cornstarch and water mix, then in fine ground breadcrumbs, then deep fried in 375 canola oil for about three minutes a side, then drained. Add tomato sauce and soy cheese over a nice bed of spaghetti and you're good to go)

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.